Weekly Recipe
Chicken Thigh Fajitas
Ingredients (serves 2‑3)
1 lb chicken thighs, boneless & skinless, sliced into strips
1 cup corn (fresh, frozen, or canned, drained)
1 medium yellow squash, sliced into half‑moons
4‑6 small tortillas (flavored or plain)
1 Tbsp oil (vegetable or any cheap cooking oil)
Salt, pepper, chili powder or taco seasoning – about ½ tsp each
Optional toppings: shredded cheese, salsa, avocado, cilantro, lime wedges
Instructions
1. Heat oil in a large skillet over medium‑high heat. Add chicken strips, season with salt, pepper, and chili powder; cook 5‑6 min until browned and cooked through.
2. Add corn and squash to the pan; stir‑fry 3‑4 min until vegetables are just tender.
3. Warm tortillas in a dry pan or microwave for 20‑30 seconds.
4. Assemble fajitas: place chicken‑vegetable mix on each tortilla, add desired toppings, and squeeze a little lime juice if using.
5. Serve immediately.
Low‑cost tips – buy chicken thighs in bulk, use frozen corn and squash, and a simple taco seasoning mix keeps it cheap and tasty. Enjoy!